Description

This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, crispy bacon, sharp cheddar cheese, and a touch of sour cream. Perfect for chilly days, this hearty soup brings all the flavors of a classic loaded baked potato bowl into a warming, satisfying soup that’s easy to make from scratch.

Ingredients

Scale

Potatoes

2 lbs russet potatoes (peeled and cubed to bite-sized pieces)

Meat & Dairy

6 slices bacon (thick-cut, diced)
2 tbsp butter (unsalted)
1 1/2 cups medium cheddar cheese (shredded)
1 cup sour cream (or Greek yogurt)
2 cups milk (any type)

Vegetables & Aromatics

1 medium yellow onion (grated)
2 cloves garlic (minced)
2 tbsp green onion (thinly sliced, to serve)

Pantry

1/4 cup flour (all-purpose)
3 cups chicken broth (any type; roasted garlic flavor recommended)
1/2 tsp salt (or to taste)
1/2 tsp pepper (freshly cracked, or to taste)

Instructions

Cook the Potatoes: Add the peeled and cubed potatoes to a large stockpot, cover with water, and generously salt it. Bring to a boil and cook for about 10 minutes, or until potatoes are easily pierced with a fork. Drain and set aside.
Cook the Bacon: In a large Dutch oven or soup pot over medium-high heat, add the diced bacon. Cook, stirring occasionally, until crispy and browned to your liking. Remove bacon with a slotted spoon and transfer it to a paper towel-lined plate to drain excess fat.
Sauté Onion and Garlic: Remove all but 2 tablespoons of bacon fat from the pot. Add the butter and melt it. Stir in the grated onion and cook for 2-3 minutes until it begins to brown slightly. Then add minced garlic and cook for about 1 minute until fragrant.
Create the Roux and Add Liquids: Sprinkle flour into the pot and stir well to eliminate lumps, cooking for 1 minute. Gradually whisk in milk, one cup at a time, ensuring the mixture is smooth before adding more. Then whisk in the chicken broth, combining everything into a smooth base.
Add Potatoes and Bacon, Simmer: Return the cooked potatoes and half of the bacon to the pot. Bring the soup to a boil, then reduce heat to a simmer, cover, and cook for 5 minutes to meld flavors.
Finish the Soup: Remove the lid and stir in 1 cup of shredded cheddar cheese until completely melted and smooth. Stir in sour cream for creaminess. Taste and adjust seasoning with salt and pepper as needed. Using a whisk, gently mash potatoes in the soup to your preferred texture.
Serve: Ladle soup into bowls. Top each serving with the remaining cheddar cheese, crispy bacon, sliced green onions, and an extra dollop of sour cream if desired.

Notes

For a thicker soup, mash more potatoes or add a bit more flour during the roux step.
Use Greek yogurt instead of sour cream for a tangier flavor and added protein.
Adjust milk type based on dietary preferences; whole milk makes it creamier, while skim or plant-based milks lighten the soup.
Roasted garlic chicken broth enhances flavor but any chicken broth will work.
Leftovers store well refrigerated up to 3 days and reheat on stovetop gently to avoid curdling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, comforting soup recipe, cheese potato soup